South Tyrolean buckwheat dumplings

Ingredients for 4 servings:

• 300 g bread(s), hard (Schüttelbrot or rye bread)
• 250 ml milk
• ½ onion(s), finely chopped
• 1 garlic clove(s)
• 3 tbsp olive oil
• 3 tbsp spring onions, finely chopped
• 1 potato(s), raw, grated
• 200 g buckwheat flour, coarsely ground
• 1 tsp salt
• salt water

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes

vegetarian

Cut the bread into small pieces and pour the milk over it to soften it. Fry the finely chopped onion and chopped garlic in oil and add it to the dumpling bread. Stir in the spring onion and grated potato, then mix with the buckwheat flour, then season with salt. If the mixture seems too dry, add a little more milk if needed. Now, with wet hands, form small dumplings. Bring salted water to a boil in a large pot. Add the dumplings and let them bubble, then simmer gently for about 15 minutes. You may want to make a test dumpling beforehand. If it falls apart, stir in a little more buckwheat flour. Buckwheat dumplings are a typical South Tyrolean farmer’s dish. They taste great in soup, but can also be enjoyed as a main course sprinkled with melted butter and Parmesan cheese. A little tip: Non-vegetarians can feel free to mix some speck into the mixture. It should taste good too!